Vicki Lionberger, Recipe Tester

Created during Prohibition, this collision of Cognac, orange liqueur, and lemon isn’t for the faint of heart—nor for the slight of tolerance.

This anything-but-boring bird borrows its Peruvian accent from a technicolor dream coat of paprika, lemon, garlic, and cumin.

Flaunting an always-stunning, goes-with-anything white, this coconut cake glams up dinner parties, bridal showers, weddings, birthdays, and Tuesday nights.

Definitely a nonconformist, this beauty of a burger melds lamb, pork, grilled onion, mustard, parsley, dill, fennel, cumin, lemon, and scallion. We dare you.

These Sriracha chicken wings are super enticing despite being super spicy—or is it precisely because they’re super spicy?

The tempered sweetness of this spectacular strawberry ice cream relies on in-season strawberries rather than obscene amounts of sugar for flavor.

“One of the best chicken recipes ever!” “Crisp-skinned.” “Juicy.” “Aromatic.” “Easy.” “Gorgeous.” “Heavenly.” That’s what we’re hearing from folks who’ve tried it.

Chewy, buttery, and teeming with toffee flavor, these are a sophisticated take on those made-from-a-box blondies you scarfed down with your carton of milk in the school cafeteria.

Cute as a button, and not much bigger, these buttery, bacony scones are the most diminutive and darned good biscuits we’ve had in recent memory. Maybe ever.

These spring spears, buried beneath a behemoth of Parmesan, is making converts of even the most reticent veggie eaters.

There’s a lot to like here. The caramelized sweetness of sweet potatoes and onions. The salty and tangy creaminess of feta. And the knowing that you’re doing something decent for yourself without it tasting like penance.

The words “orange chicken” used to make us think of gloppy Chinese takeout—until we tried this orange chicken.

This sassy roast chicken gets its moist meat and ultra-crisp skin from the two-step process of searing it in a skillet then sliding the whole thing in the oven. Simplicity.

Does the true beauty of this cake lie in its stunning silhouette? Its intensely chocolatey chocolatiness? Or its lazy-day ease? You tell us.

Not that we have anything against bubbly. Gosh, no. But ounce for ounce, this is a far more budget-conscious cocktail.

Behold, the pie that prompted Beth M. Howard’s parents’ marriage proposal. One taste and we understood why. We think you will, too.

What to do with late summer abundance? Chef Alain Ducasse’s fancy-pants interpretation of a Provençal classic.

A staple down South, these pickled peppers and the hot, hot, hot solution that bathes them have a kick that’s as fiesty as it appears.

Bourbon. Curaçao. Sweet vermouth. Lime. We’re sad we didn’t concoct this comforting little ditty. But we’re glad somebody did.

Tuscan through and through, this classic first course snazzes up chicken livers with capers, butter, onion, anchovies, and a splash of that other Tuscan tradition.